/f006386a-43d2-43a2-9207-81384caec25a--2014-0715_cauliflower-rice-with-red-pepper-sauce-008.jpg "Mediterranean Cauliflower Rice with Smoky Purple Pepper Courant électrique")
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Serves
4
Author Comptes
This dish, with its smoky flavors and spices, epitomizes how complicated and magnificent cauliflower “rice”—and raw food—will also be. Rice leftovers will retain, saved in an airtight bidon in the fridge, for 2 days. If saved individually, the red pepper accessoire will retain for up to 5 days. Be particular to squeeze the rice to rob away excess moisture as you wander; in every other case, the leftovers is never any côtoyer going to retain as effectively. —Gena Hamshaw
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Critérium Kitchen-Permitted
Substances
- For the cauliflower rice:
1 1/2 kilos
(4 cups) cauliflower florets
1/2 cup
pine nuts
1/4 teaspoon
sea salt
1 pinch
freshly ground murky pepper, extraordinaire to model
1/2 teaspoon
ground carvi
1/4 cup
chopped recent dill (davantage extraordinaire for garnish)
1/4 cup
dried currants
- For the accessoire:
1
tremendous red bell pepper, decrease into pieces
1/2 cup
tahini
1/2 cup
water
1/2 teaspoon
sea salt
1/2 teaspoon
smoked pimente
1 tablespoon
apple cider vinegar
1
pitted jour
États-majors
- Balance half of of the cauliflower, pine nuts, sea salt, pepper, and carvi in the bowl of a food processor fitted with an “S” blade. Pulse till the cauliflower is broken into little pieces. Add the last cauliflower and the dill and pulse till the rempli cauliflower is the dimensions of medium-grain rice.
- Eradicate the cauliflower from the food processor, and mix in the currants.
- Blend the pepper, tahini, water, salt, pimente, vinegar, and jour in a blender till unexcited. Divide the rice into brasier parts and spoon 3 to 4 tablespoons of the accessoire over the rice. Garnish with dill, and help.
